Jamaican Jerk Seasoning Paste

March 3, 2016
A spicy paste used to create flavorful jerk dishes

Jerk paste

Jerk is the quintessential Jamaican dish. Once you hear "jerk" anything you know it's coming from or inspired by this very popular Jamaican spice.

Jerked (I laughed when I typed that) meat is amazing when eaten off an outside grill. The meat slowly turning confined in that case and the spices smoking out.

I don't think anything beats eating some jerk chicken hot (no pun intended) off the grill with some bammy or coco bread.

Creating that jerk sauce at home is a simple feat. And you now can with this simple recipe.

Jerk meat off of a grill is one to beat. The heat of the jerk and the process of grilling really makes the flavor amazing. The grilling takes the heat of the jerk to another level that I don't find you get if you do jerk in the oven.

I use my jerk seasoning for more than just plain jerk flavored meats. I sometimes like adding a bit of it to some of my other dishes. I especially like to add a bit to my stew chicken when I'm seasoning it up, or if i'm doing a barbecue meat, a little jerk to the sauce gives it a nice additional flavor.

Jerk paste or jerk dry rub?

I am sure you see a lot of recipes for jerk seasoning that is in the form of a loose powder. It's more like a rub than a paste.

This may be a personal preference but for me I prefer to use a paste to season up my chicken with jerk. I think it adheres to the chicken better than the rub and that it has a stronger flavor. You use less paste than rub.

And please don't confuse the paste or rub with what may be called jerk sauce. Most times the sauce is really like a bbq sauce so that is used while the meat is cooking, or to be dipped in after with the chicken.

Jamaican Seasoning ingredients

I initially started buying the store brand seasonings but I found most of them were either too salty or too hot for me, even if I chose the mild ones. I am always more concerned about the amount of heat I would be getting. That's why I love making my own so that I can control the heat level a little better.

This recipe is a good base for your seasoning. It is very easy for you to adjust the flavors that you prefer more and eliminate those things that you do not like.

To get a less spicy mix, I do not use the seeds or the membrane of all the peppers. I may use the seeds of one of the peppers because you definitely do need a kick of heat in there.

Please note. If you are going to deseed these peppers, get some gloves on your hands. MAKE SURE YOU WEAR GLOVES. And don't even think about forgetting you are dealing with peppers and go rub your eyes. You will end up wanting to dig your eyes out. So I've heard. Be careful.

Scotch bonnet pepper cut open

Once you're able to clean up the peppers, then you just need to throw everything into your blender or food processor and grind away.

The downside of making this is the pungent smell in your kitchen. I've had a few coughs mixing this up and getting that strong scent.

And let me give you a little chef hint. You will need to clean your mixer immediately. Dish washing liquid and a little vinegar helps to eliminate the scent. Also don't turn the container down to dry. The more air that gets to pass through the container, the easier it is to get rid of the smell and any residue pepper.

You may not want to make a smoothie the next day and get some spice in it. It does not taste good or so I've heard.

Once this is mixed up, you can safely store it in an air tight container, I used a mason jar. Now all you need to do is take a tablespoon or so or more if you choose or whatever your recipe calls for and get your jerk on.

Jerk paste

Even better if you are about to hop onto your grill.

Be sure to pair it with some hard dough bread or festival, and possibly a red stripe beer.

Are you a jerk seasoning fan?

If you say yes, you better be on Team Paste!!!

Jerk, Seasoning, Condiments
Sauce, Paste
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Jamaican Jerk Seasoning Paste

A quick and easy recipe for making Jamaican jerk seasoning in the form of a paste

prep time: 10 minscook time: total time: 10 mins


  • 4 - 5 scotch bonnet peppers - veins and seeds removed
  • 2 tablespoons pimento seeds
  • 3 sprigs thyme
  • 8 scallions/green onions
  • 1 teaspoon ground nutmeg
  • 1/2 cup brown sugar (packed)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon vinegar
  • 3 cloves garlic
  • 2 tablespoon oil (optional)


  1. Add all ingredients to blender
  2. Blend till combined.
  3. If needed add oil to mixture to get better consistency
  4. Store in airtight container in the fridge
Created using The Recipes Generator

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Jamaican Jerk Seasoning: A quick and easy recipe for making Jamaican jerk seasoning in the form of a paste #HomeMadeZagat

And here are some ideas to use that paste:

Renz HomeMadeZagat
Renz HomeMadeZagat

Hi guys, I’m Renz. I am the chief cook and bottle washer here at HomeMadeZagat. I am here sharing Caribbean recipes that I grew up eating and new ones I’ve fallen in love with over the years. I just want to showcase the amazing diversity of Caribbean food and that everyone can recreate these dishes.